Matzo brei is traditionally a Passover dish made with soaked matzo and eggs, but I like to eat it year-round. If you don’t have matzo, you can use pita chips, crackers or bagel chips…you can really brei anything! I grew up eating my mom’s savory matzo brei, but this is my fruity, cinnamon sugar version that hits the spot when you’re craving a quick sweet breakfast situation.
For the spiced sugar: Combine the sugar, cinnamon, and cardamom in a small bowl and set aside.
For the matzo brei: Fill a large mixing bowl with cold water. Break the matzo sheets into 1- to 2-inch pieces and add to the water, allowing to moisten for 45 seconds. Drain in a colander. In the now-empty mixing bowl, whisk together the eggs, cream, vanilla, and salt. Fold the moistened matzo into the egg mixture to evenly coat.
Heat the oil in a large nonstick pan or cast-iron skillet over medium-high heat. Pour in the egg-matzo mixture and spread out evenly in the pan. Using a rubber spatula, gently fold the eggs to make a soft scramble, cooking until just set (the eggs should still be a little runny). Turn off the heat. Add the butter, then fold in 1 tablespoon of the spiced sugar and most of the compote, reserving some for serving.
Transfer the matzo brei to a serving bowl or platter. Sprinkle with more spiced sugar to taste, and top with the remaining compote. Serve with whipped cream, a sprinkle of flakey salt and the remaining spiced sugar on the side.
Mixed Berry Compote:
Combine the fruit, honey, lemon juice, salt and cinnamon stick in a small saucepan over medium heat. Bring to a boil and cook, stirring occasionally, until the fruit is broken down but still chunky, about 10 minutes. Remove from the stove, then discard the cinnamon stick.
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